Blueberry Rhubarb Sponge Cake - Slow Cookeer Comfort Food Cookbook/J Finlayson

2 cups blueberries     2 cups rhubarb, 1" pieces      1 1/4 cups sugar

1 Tablsp cornstarch    zest & juice of 1 orange       1 cup flour

1 1/2 teasp baking powder     1/2 teasp salt      2 eggs     

1 Tablsp butter, melted     vanilla ice cream - Optional.

Combine berries rhubarb 1/4 cup of sugar cornstarch and orange zest

and juice.  Put into the crockpot.  Combine flour, powder and salt.  Add eggs

and the remaining cup of sugar, 2 Tablsp of water and the butter.  Blend well,

drop over fruit and spread well.  Place a clean tea towel folded in half over top of the crockpot to absorb moisture.  Cover and cook on high for 3 hours.

Serve warm.

NOTE:  You can sub 3 cups of sliced strawberries for blueberries!